Amish onion fritters

[igenlode]

So far as I can make out, these are basically American onion bhajis ;-p

https://sweetpeaskitchen.com/amish-onion-fritters/

They were being promoted as a 'skinny recipe' -- 'lighter than onion rings' -- but of course they still absorb a lot of fat. I used half an inch of oil in my smallest saucepan, in the absence of the proverbial tin can over a Primus, and had about an eggcup-ful of oil left afterwards, which wasn't too wasteful. I wouldn't want to use it for salad dressing as it smells a bit 'baked', but I can use it for frying onions for casseroles and so on.

But the 'fritters' did work very successfully. They puffed up beautifully, went crisp and brown and very fluffy inside, and of course were very filling; how to make a meal out of an onion and half a cup of flour, without even any egg involved.

I don't know how important the cornmeal was to the recipe -- of course I don't have any, so I added a couple of teaspoons of semolina. It presumably thickens the batter slightly.

I used

• 1/2 cup flour
• 2 tsp semolina
• 1 tsp sugar
• about 1/2 tsp baking powder (I just tipped the dregs of the pot in...)
• 1/2 tsp salt
• 1/2 cup milk

to one large onion, which made enough fritters to serve two people as a side vegetable, or a very filling lunch for a single person!